烟用香料关键香气成分分析及与嗅觉受体相互作用研究  

Analysis of key aroma components of tobacco flavor and their interactions with olfactory receptors

作　　者：许春平 吴攀 贾学伟 曲利利 郭春生 李力群 田数 XU Chun-ping;WU Pan;JIA Xue-wei;QU Li-li;GUO Chun-sheng;LI Li-qun;TIAN Shu(College of Tobacco science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Inner Mongolia Kunming Cigarettes Co.,Ltd.,Hohhot 010020,China)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,河南郑州450000 [2]内蒙古昆明卷烟有限责任公司,内蒙古呼和浩特010020

出　　处：《化学研究与应用》2025年第3期644-654,共11页Chemical Research and Application

基　　金：中国烟草总公司重大科技项目[110202201005(JY-05)]资助;河南省重大科技专项(231100310200)资助。

摘　　要：为了解发酵制备烟用香料的挥发性香气成分组成及感官特征形成机理。以烟草废弃物为底物,通过产香酵母发酵制备烟用香料(香料A),并通过顶空固相微萃取-气相色谱-质谱(SPME-GC-MS)及香气活度值(OAV)确定了烟用香料中关键香气物质,对香料A进行嗅香评价,结合分子对接研究香料A的关键香气成分与嗅觉受体相互作用机制,揭示香料独特香气的形成机理,并通过加香感官评吸验证香料A对卷烟感官品质的提升效果。结果表明:香料A关键香气成分中大部分呈花果样香气,酵母菌的发酵可以明显增加香料A的香气丰富性;制备的香料A香气主要以花香、果香为主,蜜甜香为辅,经分子对接分析了解到烟用香料关键香气成分与嗅觉受体蛋白结合均为自发结合,并且通过生成氢键及疏水相互作用形成稳定的结合构象,从而使香料A呈现花果样独特香气;加香后卷烟的花果样香气明显提升,烟气口感明显改善、刺激性杂气略微降低,该烟用香料的应用可以明显改善卷烟感官品质。To investigate the composition of volatile aroma components and the formation mechanism of sensory characteristics in tobacco flavors prepared via fermentation,tobacco waste was used as a substrate,and aroma-producing yeasts were employed to produce a tobacco flavor(Flavor A)through fermentation.Using solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)combined with odor activity value(OAV)analysis,key aroma compounds in the tobacco flavor were identified,followed by sensory evaluation of Flavor A.Molecular docking was conducted to explore the interaction mechanisms between key aroma compounds in Flavor A and olfactory receptors,revealing the formation mechanism behind its unique aroma.The effect of Flavor A on improving cigarette sensory quality was verified through sensory evaluations of flavored cigarettes.The results showed that most of the key aroma compounds in Flavor A exhibited floral and fruity notes,and yeast fermentation significantly enhanced the aroma complexity of Flavor A.The prepared Flavor A primarily featured floral and fruity scents,with a honey-like sweetness as a complementary note.Molecular docking analysis revealed that the key aroma compounds in the tobacco flavor spontaneously bind to olfactory receptor proteins,forming stable binding conformations through hydrogen bonding and hydrophobic interactions,thus presenting a distinctive floral and fruity aroma profile.After Flavor A was added to cigarettes,the floral and fruity aromas were significantly enhanced,the mouthfeel was notably improved,and harsh off-flavors were slightly reduced.The application of this tobacco flavor can markedly improve the sensory quality of cigarettes.

关 键 词：烟用香料 香气活度值 嗅觉受体蛋白 分子对接 

分 类 号：O629.9[理学—有机化学]